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Tuesday, 14 July 2015

Baking Conversion Charts and Substitutes

So far today has not gone as planned.

Firstly it should have been sports day at the L and R's school. The rain held off (just about) long enough for them to all get down onto the sports field and do their dance. By the end of the dance it was drizzly rain. The children all went off to their stations and the first groups of children started their first race/sport and the heavens opened and it was called off.

A kind mum gave me a lift home and I thought I would make some cupcakes, I put the oven on, lined my muffin tin and went to get out my ingredients, I wasn't sure I had enough lacto free butter so I thought I'd use oil instead, cue a Google hunt, I could only find a cup to oil converter so then needed a gram to cup converter, then I discovered I only had one egg. I gave up the cooking until this afternoon and decided to write a post on conversion charts ready for the next time!

The information is all on Google (other search engines are available!) but I thought it would be handy for me to have it all in one place, and hopefully it will help one or two of you out as well.

Grams to Cups

30g = 1/8 cup

55g = 1/4 cup

75g = 1/3 cup

85g = 3/8 cup

115g = 1/2 cup

140g = 5/8 cup

150g = 2/3 cup

170g = 3/4 cup

200g = 7/8 cup

225g = 1 cup

Butter to Oil

1 teaspoon = 3/4 teaspoon

1 tablespoon = 2 1/4 teaspoons

2 tablespoons = 1 1/2 tablespoons

1/4 cup = 3 tablespoons

1/3 cup = 1/4 cup + 2 tablespoons

2/3 cup = 1/2 cup

3/4 cup = 1/2 cup + 1 tablespoon

1 cup = 3/4 cup

Sugar to Honey or Maple Syrup

Use 1/3 less

For example 150g sugar = 100g honey/maple syrup

Also use 3 tablespoons less liquid from the recipe because the honey/maple syrup is liquid otherwise your batter will be too runny.

Egg Substitutes

If using fruit based substitutes such as apple sauce, fresh or tinned pumpkin puree or bananas, ideal for cakes, then 1 egg = 1/4 cup

If using starches, best in pie fillings, custards and puddings then 2-3 tablespoons of corn starch/potato starch or arrowroot with 1 tablespoon of water = 1 egg, you need to be careful though as they can dry out quickly.

Three tablespoons of a nut or seed butter/spread = 1 egg

Gas Mark to C/F

Gas 1/4 = 110C = 225F

Gas 1/2 = 130C = 250F

Gas 1 = 140C = 275F

Gas 2 = 150C = 300F

Gas 3 = 170C = 325F

Gas 4 = 180C = 350F

Gas 5 = 190C = 375F

Gas 6 = 200C = 400F

Gas 7 = 220C = 425F

Gas 8 = 230C = 450F

Gas 9 = 240C = 475F

I hope these make your life in the kitchen a bit easier and if anyone has any other tips then please feel free to comment below and I'll update (I left soy out of the egg substitutes on purpose as I am allergic to it)